"CheCooks" > wrote in
:

> I made a lemon meringue pie for the first time last night. This
> morning, as I pulled it out of the fridge, there was a liquid around
> the edges and the meringue seemed to have pulled away from the edges
> of the pie. Any idea what caused this? I cut a piece for my husband
> anyway, and other than the clear liquid (it had a solid layer of lemon
> and the meringue seemed just right) seeping out of it, he said it had
> great flavor. He also said he has seen this in a few other lemon
> meringues. We tipped the pie plate up just a tad and I spooned the
> liquid out. Any help would be great as this has really frustrated me.
> Thanks!!
>
> Che


Che,

I made a key lime pie with meringue and it suffered the same fate your
pie did.

The keylime set up fine in the fridge but the meringue didn't and didn't
adhere to the filling at all.

My pie had more meringue than filling and maybe some meringue near the
filling didn't cook through? I'm betting the liquid was tired egg white.

My next pie, I'm going to double the filling and leave off the meringue
until after the pie sets in the fridge, then whip some up, put it on the
pie and toss it under the broiler for a couple minutes to brown the
peaks and serve immediately.

I'm probably way off base.

Anybody???

Andy